I love chilaquiles. I had them for the first time on a trip to the US in Austin, Texas and I’ve been obsessed ever since. It’s like breakfast nachos, but somehow even better. Crispy, saucy, a little spicy, and topped with a fried egg.
Category
Breakfast
Servings
2
Prep time
5 minutes
Cook time
25 minutes
I love chilaquiles. I had them for the first time on a trip to the US in Austin, Texas and I’ve been obsessed ever since. It’s like breakfast nachos, but somehow even better. Crispy, saucy, a little spicy, and topped with a fried egg.
Ingredients
- 2 tomatoes, halved
- 1 jalapeno, halved
- 1 white onion, peeled, halved
- 200ml neutral oil (i use peanut)
- 12 white corn tortillas
- 200ml chicken stock
-
sea salt to taste
- fried eggs, to serve
- pickled red onions, coriander leaves, Queso Fresco cheese, diced avocado, to serve
Directions
Prep the sauce
Preheat the oven 200°C fan forced (390°F). Place tomatoes, jalapeno, and onion on an oven tray and drizzle with 1 tablespoon of the oil.
- Season with salt and roast for 15-20 minutes, until the vegetables just start to soften and have coloured.
- Transfer vegetables to a large jug and blend with a stick blender. Season to taste.
Cook the tortillas
Heat the remaining oil in a large, heavy-based fry pan over medium-high heat.
- Cut your white corn tortillas into quarters and fry them in the oil on both sides until golden brown.
- Drain the tortillas over a wire rack and season lightly with salt.
Finish and serve
Remove most of the oil from the pan and add the salsa and chicken stock.
- Bring to a simmer and cook for 2-3 minutes, until well combined.
Add the crispy corn chips to the sauce and toss well.
Serve the corn chips topped with a fried egg, some pickled onion slices, diced avocado, crumbled queso fresco and coriander.
Recipe notes
Origins
This is a traditional Mexican breakfast dish with leftover tortillas the basis of the dish. There are regional and family variations of this dish of course, and this is our preferred version.
Alternatives
Corn tortillas are the most commonly used in this dish, but you could use flour tortillas if you had them leftover.
Queso Fresco is available at quality Green Grocers or delis, but you could substitute with fresh ricotta or fetta.
Storage
This is best eaten straight away.
FAQs
Can I make it vegetarian? Substitute vegetable stock for the chicken stock to make it vegetarian.
Can I make it gluten free? Using 100% corn tortillas will make this gluten free.
Is it spicy? The Jalapeno does add spice to the dish, but you could deseed for a milder kick.
